JP5429033B2 - Gummy candy-like structure and manufacturing method thereof - Google Patents

Description

  The present invention relates to a novel gummy candy-like structure highly formulated with a collagen peptide and a method for producing the same. The present invention also relates to a sugar-coated confectionery using the gummy candy-like structure.

  Gummy candy is usually made by simmering sugars such as sugar and starch syrup to make a candy base. To this candy base, a gelatin solution swollen and dissolved in hot water is added, and fruit juice, acidulant, flavoring, etc. are added if necessary. It is made into a gummy syrup, and this gummy syrup is filled into a mold, molded and solidified, and then dried at room temperature or the like.

In gummy candy, saccharides have a role as an excipient that gives elasticity to gummy candy, in addition to serving as a mere sweetener. However, in recent years, the need for low sweetness and low caries has been greatly increased among consumers, and attempts have been made to replace sugars with sugar alcohols such as sorbitol and maltitol, dextrin, etc. in accordance with such needs. . For example, it relates to a gummy candy that uses sugar alcohol as a sweetener without using sugar or starch syrup (Patent Document 1), or a low-sweet gummy candy that contains both dextrin and indigestible dextrin (Patent Document) 2), as long as sugar alcohol is used, unnatural sweetness and shape retention problems cannot be completely eliminated. ) There are also problems such as the possibility of action.
Moreover, even if sugar alcohol or dextrin is used as a candy base in place of sugar or chickenpox, their main component is carbohydrates, and it can be a substitute for truly new sugar and chickenpox. There wasn't.

  By the way, in the field of health foods and supplements, health and beauty orientation has been greatly increased, and collagen, hyaluronic acid, chondroitin and the like are particularly attracting attention. Among them, collagen, a natural protein, is useful for enhancing nutrition of foods and drinks as a protein source, and it is relatively easy to experience effects on skin, bones, joints, etc., so cosmetics, health foods, supplements Widely recognized and accepted by consumers in the market. In addition, collagen peptides obtained by hydrolyzing collagen and gelatin have been extensively studied, and many functionalities and utilization techniques for collagen peptides have been reported.

  Since gummy candy uses gelatin as a raw material, it inevitably contains collagen, and many products containing collagen have been put on the market so far, and reports on gummy candy containing collagen peptides in addition to gelatin are also available. (Patent Documents 3 and 4). However, since these gummy candies are mainly composed of sugar and starch syrup, the amount of collagen peptide that can be contained is limited, and even those listed in the examples of Patent Documents 3 and 4 may contain collagen peptide content. Is a small amount of 0.1 to 3% by weight in gummy candy, and when eating for the purpose of ingesting collagen peptides, it was not fully satisfactory in view of the intake.

  On the other hand, examples of foods with high collagen peptide content include those related to collagen tablets (Patent Document 5) and those related to collagen-containing granules (Patent Document 6). When it was done, the mouth feel and roughness of the collagen peptide powder were felt, and the taste was not satisfactory. In addition to these tablet and granule type foods, foods rich in water become very viscous as the content of collagen and collagen peptides increases. There are problems that collagen peptides are easy to cling to, and that food production itself becomes impossible.

  Other examples using collagen and collagen peptides include those relating to low molecular collagen peptide compositions (Patent Document 7) and those relating to collagen beads prepared by immobilizing collagen proteins (Patent Document 8). However, these did not allow easy adjustment of acidulant and flavor according to palatability like gummy candy.

Japanese Patent No. 3630900 JP 2000-116343 A Japanese Patent Laid-Open No. 10-257853 JP 2001-252019 A JP 2008-247809 A Japanese Patent No. 4360986 JP 2006-151847 A Japanese Patent No. 3098337

INDUSTRIAL APPLICABILITY The present invention provides a novel gummy candy-like structure that has a smooth texture, melts well in the mouth, and is suitable for long-term distribution at room temperature, in addition to the gummy candy-like rich texture, and a method for producing the same The purpose is to provide.
Another object of the present invention is to provide a sugar-coated confectionery with an unprecedented texture, with a crisp surface and a smooth texture at the center.

  In view of the above situation, the present inventors have conducted extensive research, and as a result, mixed collagen peptide solution, gelatin swelled and dissolved in glycerin, and fat without substantially using sugar and starch syrup. The present invention has found that a gummy candy-like structure that has a smooth texture, melts well in the mouth and is suitable for long-term distribution at room temperature can be obtained in addition to the rich texture of gummy candy. It came to complete.

That is, the gist of the present invention is as follows.
(1) 50-80% by weight of a collagen peptide having an average molecular weight of 20,000 or less in the solid content,
5 to 10% by weight of fats and oils,
3 to 9% gelatin by weight of 100 to 350 bloom,
Containing 12-36% by weight of glycerin and substantially free of sugar and starch syrup,
A gummy candy-like structure characterized in that the total moisture value is 15-20%,
(2) Sugar-coated confectionery obtained by performing sugar-coating treatment on the gummy candy-like structure according to (1),
(3) a step of hydrolyzing and dissolving the collagen peptide to obtain a collagen peptide solution;
A step of swelling and dissolving gelatin with 4 or more times glycerin,
Mixing the collagen peptide solution, fats and oils, and gelatin swelled and dissolved with glycerin; and
The method for producing a gummy candy-like structure according to (1), comprising a step of filling the obtained mixture into a mold, cooling and drying,
It is in.

  According to the present invention, a food containing a high content of collagen peptide, having a smooth texture, good mouth melt, and suitable for long-term distribution at room temperature, in addition to a gummy candy-like elastic texture A structure can be provided.

  In addition, by applying a sugar coating treatment to the gummy candy-like structure, it is possible to provide a sugar-coated confectionery having an unprecedented texture with a smooth texture at the center while the surface is crisp.

  Further, in the method for producing a gummy candy-like structure of the present invention, gelatin is swelled and dissolved in glycerin instead of hot water as usual, thereby suppressing the water activity of the gummy candy-like structure. It was possible to make it suitable as a general distribution food.

The collagen peptide having an average molecular weight of 20,000 or less used in the present invention may be any peptide obtained by hydrolyzing denatured collagen such as collagen or gelatin with an acid, alkali or enzyme. The collagen may be edible, and examples thereof include those extracted from skins, bones, etc. of cows, pigs, chickens, fishes and the like. Enzymes used for preparing collagen peptides may be any enzymes that can partially hydrolyze collagen, such as papain, bromelain, actinidine, phytin and other cysteine proteases, pepsin and other aspartic proteases, and these enzymes. The enzyme group etc. which mixed these are mentioned, However It does not specifically limit. Such hydrolysis is preferably performed in water or various buffers. In the present invention, the above-mentioned hydrolyzed aqueous solution may be used as it is as the collagen peptide, or may be used that has been pulverized by a drying treatment or the like. It is also possible to adjust to a desired molecular weight distribution by ultrafiltration or the like.
As the collagen peptide shown above, a commercially available food peptide may be used. Examples of commercially available collagen peptides include “collagen peptide PCH” (trade name, manufactured by Unitech Foods).

  In the present invention, the physical properties of the resulting candy-like structure can be adjusted by adjusting the average molecular weight of the collagen peptide to 20,000 or less. For example, the smaller the average molecular weight of the collagen peptide, the easier it is to make a candy-like structure with a crunchy texture, and the higher the average molecular weight of the collagen peptide, the easier it is to make a gummy candy-like structure with a hard elasticity.

  In the present invention, the collagen peptides may be mixed with peptides having different molecular weights. In this case, what is necessary is just to adjust so that the average molecular weight of the collagen peptide mixture after combining several types of collagen peptides may be 20,000 or less.

  When a collagen peptide having an average molecular weight of 3,000 or less is used, if the mixing ratio is increased, the bitter taste of the peptide appears, which is not preferable as a gummy candy-like structure, and the average molecular weight exceeds 20,000. When the collagen peptide is used, if the mixing ratio is increased, the viscosity becomes very high during production, and the gummy candy-like structure of the present invention is hardly formed.

  In the present specification, the average molecular weight of the collagen peptide indicates a weight average molecular weight. Information on the molecular weight of the collagen peptide can be obtained by viscosity measurement, quantitative methods such as HPLC and gel filtration, and a known method can be used.

  Content of the said collagen peptide is 50 to 80 weight% in solid content of a gummy candy-like structure. Thus, by highly blending collagen peptides, it is possible to easily give a gummy candy-like texture without using sugar or chickenpox. In addition, since the gummy candy-like structure of the present invention is highly blended with a collagen peptide, it is useful for enhancing nutrition as a protein supply source and can be expected to have an effect on sites such as skin, bones, and joints. It has excellent advantages as a food.

The fats and oils used in the present invention are not particularly limited. For example, animal fats and oils such as butter, fish oil, and horse oil, vegetable fats and oils such as palm oil, coconut oil, and corn oil, shortening that has been hydrogenated, etc. Can be used. However, if the melting point of the oil / fat is too high, the melting of the gummy candy-like structure is worsened.
Content of the said fats and oils is 5 to 10 weight% in solid content of a gummy candy-like structure. If the content exceeds 10% by weight, the shape-retaining property of the gummy candy-like structure tends to deteriorate. On the other hand, when the content is less than 5% by weight, when the gummy candy-like structure is chewed, it adheres to the teeth and impairs the texture.

  As gelatin used in the present invention, it is common to use those extracted from skin, bones, etc. of cattle, pigs, chickens, fish and the like, but the present invention is not limited thereto. In addition, the texture changes depending on the method of treatment such as acid treatment and alkali treatment. In the present invention, various types of gelatin having different treatments can be used. The gelatin content is 3 to 9% by weight in the solid content of the gummy candy-like structure.

Since the gelatin is a major factor for adjusting the hardness of the gummy candy-like structure, it needs to be 100 to 350 bloom. Moreover, it is preferable that a bloom is 250 or more in order to adjust hardness, when the food texture and taste of a hard gummy candy are considered. The upper limit of bloom is 350 or less from the viewpoint of availability.
The bloom indicates jelly strength. A 6.67% by weight aqueous solution of gelatin is placed in a specified cup and cooled in a 10 ± 0.1 ° C. thermostatic bath for 16 to 18 hours to form a bloom jelly. The weight (g) of the shot required to push the plunger (diameter 12.7 mm) of the strength meter into the jelly by 4 mm is measured, and this weight is expressed as a bloom.

  In the present invention, the gelatin is used after being swelled and dissolved in glycerin instead of hot water. By using gelatin swelled and dissolved with glycerin, water activity can be suppressed while maintaining the texture of the gummy candy-like structure. The swelling and dissolution are performed under heating conditions.

  Content of the said glycerol is 12 to 36 weight% in solid content of a gummy candy-like structure. When the content is less than 12% by weight, only the surface of the resulting gummy candy-like structure is overdried, resulting in a crisp candy-like texture, while being 36% by weight in the solid content. Exceeding this is not preferable because the shape-retaining property as a gummy candy-like structure cannot be maintained. In addition, when the gelatin is swelled and dissolved, it is preferable from the viewpoint of workability to swell and dissolve it using glycerin 4 times or more.

  Moreover, the following arbitrary components can be added to the gummy candy-like structure of this invention as needed.

For example, by using an emulsifier for food addition together with the fat and oil, the effect of adding fat and oil can be made more remarkable. Examples of the emulsifier include synthetic additives such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and natural additives such as lecithin, saponin, and casein sodium, but are not particularly limited.
Moreover, as content of an emulsifier, what is necessary is just the quantity which can accelerate | stimulate emulsification, such as dispersion | distribution of the said fats and oils, and there is no limitation in particular.

  Moreover, it is possible to use gelling agents other than gelatin. Examples of such a gelling agent include agar, fur celeran, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid and the like. Can be mentioned.

  In addition, acidulants, fruit juices, fragrances, colorants, dietary fiber, vitamins, minerals, amino acids and other functional materials, dairy products, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, Aritame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.) can be used.

  The total content of the optional components may be in the range of 15% by weight or less in the solid content of the gummy candy-like structure of the present invention.

  Moreover, the gummy candy-like structure of the present invention can provide a gummy candy-like texture without substantially containing sugar and chickenpox. Therefore, the content of sugar and starch syrup in the solid content of the gummy candy-like structure may be 0% by weight, but is 0.5% by weight or less even when contained from the viewpoint of flavoring or the like. Thus, since it does not substantially contain sugar and starch syrup, the gummy candy-like structure of the present invention is useful as a food satisfying the needs of low sweetness and low caries.

  The moisture value of the entire gummy candy-like structure of the present invention is 15 to 20% by weight. When the moisture value is out of the above range, it becomes difficult to obtain a gummy candy-like texture. The moisture value can be measured by a vacuum drying method.

In order to manufacture the gummy candy-like structure of the present invention having the above-described configuration, for example, it is performed as follows.
First, a collagen peptide solution is obtained by hydrolyzing and dissolving a collagen peptide.
Specifically, it is preferable that the collagen peptide is dispersed in about twice the amount of water, then dissolved by heating, and further heated to concentrate to a desired moisture value.

Further, gelatin is swollen and dissolved with 4 times or more of glycerin.
Specifically, gelatin can be swelled and dissolved by mixing gelatin and glycerin 4 times or more by weight of the gelatin under heating conditions of, for example, about 60 ° C. or more.

Next, the collagen peptide solution, fats and oils, and gelatin dissolved and dissolved with glycerin are mixed.
What is necessary is just to perform the said mixing in the mixing apparatus for foodstuffs on the heating conditions of about 60 degreeC or more.
In addition, as the order of mixing the three components, for example, the three components may be added to the mixing device at once, or the three components may be added at different timings.

Next, the obtained mixture is filled in a mold, cooled and dried.
Specifically, the obtained mixture is molded in a mold so as to be in a desired shape by a known means, and is cooled and dried to an arbitrary temperature condition, for example, a water value of 15 to 20% at 40 ° C. or lower. .
As said mold, what is used when shape | molding gummy candy can be used. There is no particular limitation on the material of the mold.

  After the drying, the gummy candy-like structure can be removed from the mold and subjected to processing such as cutting if desired.

  As described above, the gummy candy-like structure of the present invention is obtained. In addition, what is necessary is just to mix the said arbitrary components in an appropriate step among said process according to the kind.

  Moreover, as a gummy candy-like structure of this invention, even if it distribute | circulates at normal temperature for a long period of time, a quality does not deteriorate easily, Specifically, a water activity has a 0.6 or less thing. In general, if the water activity is 0.6 or less, it is said that all microorganisms cannot be propagated.

  The obtained gummy candy-like structure may be subjected to post-treatment such as de-powder, oiling, coating and the like in the same manner as ordinary gummy candy.

  Further, in the present invention, the sugar cane treatment is applied to the gummy candy-like structure so that the center is made of the gummy candy-like structure while the surface is crisp by the sugar coat, so It is possible to provide a sugar-coated confectionery with an unprecedented texture that has a smooth texture and a good mouth melt.

  The sugar coating treatment can be used without limitation as long as it is usually a sugar used in the sugar coating treatment, but as a gist of the present invention, it is preferable not to use sugar and starch syrup, Is preferably a sugar alcohol such as maltitol, reduced palatinose, xylitol, erythritol, sorbitol, lactitol, mannitol.

  As a specific method of sugar coating, first put a gummy candy-like structure in the rotating drum of the sugar coating bread, blow the air while rotating the drum, and apply sugar coating syrup and powder if necessary. The sugar-coated confectionery of the present invention can be obtained by forming a layer having a thickness of 0.01 to 0.2 mm, for example, 0.1 mm on the surface of the gummy candy-like structure. In addition to the sugar, desired components such as thickeners such as gum arabic, pigments, and fragrances can be added to the sugar-coated syrup. As the powder, the carbohydrate powder may be used.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the description of the examples, “%” indicates wt% and “parts” indicates parts by weight unless otherwise specified. Physical properties were measured using a texture analyzer (“Text Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) using a cylindrical probe with a penetration distance of 200%, a measurement speed of 1 mm / sec, a measurement temperature of 20 ° C. and a diameter of 2 mm. Measurement was performed and the hardness of the gummy candy-like structure was measured as the gel strength. Moreover, the water activity isothermal measuring apparatus ("LabMASTER-aw BASIC", the product made by novasina) was used for the measurement of water activity.

(Examples 1 and 2)
150 parts of water is added to 100 parts of the collagen peptide shown in Table 1, and Bx. Concentrated to 65 to obtain a collagen peptide solution. To this collagen peptide solution, 8 parts of acid-treated pork skin gelatin heated and dissolved with 48 parts of glycerin, purified coconut oil shown in Table 1 and other additives were added and mixed with stirring at 60 ° C. 4 g of the obtained mixture was filled in a corn starch mold (columnar mold having a diameter of 2 cm) and dried by cooling at room temperature for 24 hours. Thereafter, the dried product was taken out from the corn starch mold to obtain a cylindrical gummy candy-like structure having a moisture value of 18%.

The gummy candy-like structure of Example 1 obtained in this way has a texture that is rich in elasticity like a gummy candy, but also has a smooth surface, so that it has a very comfortable chewing feel when chewed lightly. Was. Also, when chewing strongly, the teeth entered the gummy candy-like structure smoothly, and the broken pieces of the gummy candy-like structure quickly melted in the mouth, and thus had a new texture different from gummy candy. .
The gel strength of the gummy candy-like structure was 19.4 × 10 ⁵ kg / m ² and the water activity was 0.526, which could withstand general circulation.

As in Example 1, the gummy candy-like structure of Example 2 also had a gummy candy-like texture, had a smooth and very comfortable chewing feeling, and melted well in the mouth. Compared to those, the collagen peptide had a higher average molecular weight, so it had a harder elasticity. The gel strength of the gummy candy-like structure of Example 2 was 29.3 × 10 ⁵ kg / m ² , the water activity was 0.511, and could withstand general circulation.

(Comparative Example 1)
A confectionery was prepared in the same manner as in Example 1 except that the refined coconut oil and sucrose fatty acid ester were not used in the formulation of Comparative Example 1 in Table 1. The confectionery obtained in this way had elasticity but was hard, and the surface became crispy, and the texture was greatly impaired. The gel strength was 39.3 × 10 ⁵ kg / m ² and the water activity was 0.553.

(Comparative Example 2)
A confectionery was prepared in the same manner as in Example 1 except that gelatin was not used in the formulation of Comparative Example 2 in Table 1. The confectionery thus obtained had no shape retention and could not be called a gummy candy. The gel strength was 7.8 × 10 ⁵ kg / m ² and the water activity was 0.500.

(Comparative Example 3)
A confectionery was prepared in the same manner as in Example 1 except that glycerin was not used in the formulation of Comparative Example 3 in Table 1. The gelatin was used after being swollen and dissolved with twice the amount of hot water. The confectionery thus obtained was very hard and did not have the elasticity characteristic of gummy candy. The gel strength was 47.3 × 10 ⁵ kg / m ² and the water activity was 0.820.

(Comparative Example 4)
As a general gummy candy, a gummy candy having the composition shown in Table 2 was used. Specifically, 50 parts of sugar and 45 parts of starch syrup are boiled, and Bx. 10 parts of acid-treated pork skin gelatin that was swollen and dissolved in a double amount of hot water was added thereto, and after mixing, the other additives listed in Table 2 were added and Bx. The corn starch mold (2 cm diameter cylindrical mold) filled with 4 g was dried at 40 ° C. for 24 hours. Then, it was taken out from the corn starch mold, and a cylindrical gummy candy having a moisture value of 18% was obtained.
The gummy candy thus obtained was a general gummy candy having an appropriate elasticity. The gel strength was 22.7 × 10 ⁵ kg / m ² and the water activity was 0.620.

  The gummy candy-like structures obtained in Examples 1 and 2 are similar in gel strength as compared with the gummy candy obtained in Comparative Example 4, and the water activity is similarly low, and the long-term distribution point It turns out that it is excellent. In addition, the gummy candy-like structures obtained in Examples 1 and 2 are highly blended with collagen peptides and can be expected to have high functionality, and are substantially free of sugar and starch syrup. It can be seen that it is a confectionery or health food that is completely different from the conventional gummy candy in that it meets the needs of low caries.

(Example 3)
In Example 1, when gelatin was changed to that of 300 Bloom, the resulting gummy candy-like structure increased in gel strength compared to Example 1 and had a hard elasticity as in Example 2. became. Further, the gummy candy-like structure of Example 3 had a gummy candy-like texture, had a smooth and comfortable chewing feeling, had good mouth-mouthiness, and low water activity as in Example 1. .

Example 4
A sugar-coated confectionery was produced according to the following procedure.
The following (A) and (B) two types of sugar-coated syrups were prepared in advance as raw materials for the sugar-coated layer.
(A) Underlay syrup: To 72 parts of powdered maltitol, 1 part of gelatin dissolved in 1.5 parts of water and 4 parts of gum arabic dissolved in 12 parts of water were added, and further 20 parts of water And mixed and kept at room temperature.
(B) Outer syrup: To 72 parts of powdered maltitol, 1.5 parts of reduced starch syrup and 2 parts of gum arabic are dissolved in 6.0 parts of water, and 23 parts of water are further added to dissolve, strawberry flavoring 4.0 parts were added, and further 4 parts of red beet dye were added and mixed, and this was kept at room temperature.

  First, as a center, 100 parts of the gummy candy-like structure obtained in Example 1 is put into an onion-type sugar-coated bread, and (A) underlay syrup 12 while continuously sending dry air at a temperature of 20 ° C. and a humidity of 35%. 0.0 parts and 14.0 parts of powdered maltitol were alternately applied and sufficiently dried. Next, (B) 8.0 parts of the outer syrup was similarly applied in several portions and then sufficiently dried to obtain the sugar-coated confectionery of the present invention.

  The sugar-coated confectionery obtained in this way is crisp on the surface with sugar coating, and the gummy candy-like structure has a rich texture at the center and also has a smooth texture. It was a sugar-coated confectionery where you can feel an unprecedented texture.

Claims (3)

50-80% by weight collagen peptide having an average molecular weight of 20,000 or less in the solid content,
5 to 10% by weight of fats and oils,
3 to 9% gelatin by weight of 100 to 350 bloom,
Containing 12-36% by weight of glycerin and substantially free of sugar and starch syrup,
A gummy candy-like structure characterized by having a total moisture value of 15 to 20%.   Sugar-coated confectionery obtained by performing sugar-coating treatment on the gummy candy-like structure according to claim 1. A step of hydrolyzing and dissolving the collagen peptide to obtain a collagen peptide solution;
A step of swelling and dissolving gelatin with 4 or more times glycerin,
Mixing the collagen peptide solution, fats and oils, and gelatin swelled and dissolved with glycerin; and
The method for producing a gummy candy-like structure according to claim 1, comprising a step of filling the obtained mixture into a mold, cooling and drying.